Fish Cutlets

Ingredients

• 1 cup Cooked Fish
• 2 Eggs
• 1 tablespoonful Flour
• 1.5 oz. Butter
• a little Nutmeg
• Pepper
• Salt
• a small teacupful Fish Stock or Milk

Method

1. 1

   Break fish up, ensuring no bones remain.

2. 2

   In a pan, combine flour and butter, then add milk, seasoning, and egg (reserve a little egg).

3. 3

   Bring to boil and boil for 3 minutes.

4. 4

   Cool on a flat plate, cut into pieces, form into cutlets, brush with egg, toss in bread crumbs, and fry in boiling fat.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 27. The excerpt below is the record exactly as published.

Fish Cutlets. 1 cup Cooked Fish, 2 Eggs, 1 tablespoonful Flour, 1^ oz. Butter, a little Nutmeg, Pepper and Salt, a small teacupful Fish Stock or Milk. Break fish up, and see there are no bones. Put flour aJid butter in pan ; add milk, seasoning, and egg, keeising back a little egg ; add it teaspoonful anchovy paste, pinch cayenne, and a little lemon juice. Bring to the boil, and boil 3 minutes. Lay out on flat plate to cool. Cut into 5 or 7 pieces. Flour a little, and form into cutlets on slightly- floured board with knife and finger, turning about. It gets firm if it stands a little. Brush over with egg. Toss in bread crumbs. Fry in boiling fat. Put a little fish bone at end of cutlet when cooked, and garnish with parsley. ^ Fricassee of Fish. Beat some smoothly mashed potatoes with a little millv and butter till it is light and creamy, season with salt and pepper, and add the stiffly whisked white of an egg. Turn the potato on to a sheet of buttered paper and mould it into a round case ; smooth with a knife which has been dipped in hot water, and after brushing it over with the yolk of an egg bake in a quick oven till the potato is browned. Put some milk into a pan with a slice of onion and a small blade of mace, and after it has boiled let it simmer 10 minutes. Cook some butter and flour (1 ounce of each to pint milk) together for a feav minutes without letting them become in the least brown, then pour in 20 TRIED F AY OV RITES COOKERY BOOK. gradually the milk ; when this sauce has boiled and thickened, season it with salt and pepper and strain. Remove the skin and bones from some cooked whit© fish, divide it into flakes and heat it in the sauca Take the potato case from the oven, put on a hot dish and fill It with the fish aud scatter a little chopped parsley over the top. / Fish Entree. Some fillets of Sole, washed and dried; make a mixture of 1 oz. Butter,

Cook this with the app: pantry check, scaling, and the assistant.